Melt-and-Mix Chocolate Coconut Cake

10:36 pm on 11 May 2007

Serves 8-10


  • 250g butter, melted
  • three-quarters of a cup cocoa powder, sifted
  • 1and a third cups caster sugar
  • 4 eggs
  • 1 and a half cups desiccated coconut
  • 1 and a half cups self-raising flour, sifted
  • 1 tsp baking powder
  • three-quarters of a cup milk
  • 1 quantity chocolate glaze (see below)


Preheat the oven to 160°C. Combine all the ingredients in a bowl and whisk until smooth. Pour into a 20cm square cake tin lined with non-stick baking
paper. Bake for 1 hour, or until a skewer inserted in the centre comes out
clean. Allow to cool in the tin for 10 minutes, then turn onto a wire
rack. When completely cool, spread with chocolate glaze.

Chocolate Glaze


  • 150g chopped dark couverture chocolate
  • half cup cream


Place chocolate and cream in a small saucepan over low heat, stirring until melted and smooth. Allow the mixture to stand for 10 minutes and to thicken slightly. Pour the glaze over a well-chilled cake and tap to remove any air bubbles.

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